Breakfast Potato Casserole
Sometimes you need a leisurely breakfast casserole to impress your guests. This simple recipe uses oil-free frozen hash browns, which I always have on hand. For the vegetable filling, feel free to substitute any of your favorite veggies, such as broccoli, zucchini, peppers, and asparagus.
Prep: 15 mins
Cook: 35 mins
Yield: 6 servings
Reprinted from PlantPure Comfort Food (BenBella Books, 2022).
Ingredients
Ingredients
Veggies
- 8 ounces mushrooms (any type), sliced
- 1 (10-ounce) bag frozen chopped spinach
- 1 (20–26-ounce) bag frozen oil-free shredded or diced hash brown potatoes (such as Trader Joe’s or Cascadian Farm)
“Cheese” Sauce
- 2 cups unsweetened plant-based milk
- ½ cup raw cashews
- ¼ cup nutritional yeast flakes
- 3 Tbsp cornstarch
- 1 Tbsp tahini
- 1 Tbsp miso paste
- 2 tsp apple cider vinegar
- 1 tsp Dijon mustard
- 1 tsp lemon juice
- 1 tsp onion powder
- 1 tsp garlic powder
- ½ tsp sea salt or to taste
- ¼ tsp black pepper
Topping
- 1 tsp smoked paprika
Instructions
Instructions
- 1. Preheat the oven to 375 degrees F. Line a 9-inch square baking pan with parchment paper.
- 2. In a large skillet, cook the mushrooms and spinach over medium-high heat until the mushrooms are tender. Add water as needed to prevent sticking. Set aside.
- 3. Put the frozen hash browns in a large bowl.
- 4. Combine the cheese sauce ingredients in a high-powered blender and process until smooth.
- 5. Pour half of the cheese sauce into the bowl of frozen hash browns and mix until thoroughly combined.
- 6. Transfer half of the potato mixture to the lined pan. Cover the potato mixture with the mushrooms and spinach. Top with the remaining potato mixture, then pour the remaining cheese sauce over everything. Sprinkle the smoked paprika on top.
- 7. Bake for 30 minutes or until the top is golden.
Copyright 2026 Center for Nutrition Studies. All rights reserved.
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